Ignis Scientia (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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fandomhigh2024-05-16 06:05 am
chef_chocobro) wrote in fandomhigh2024-05-16 06:05 am
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A Shot in the Dark: A Comprehensive Guide to Coffee; Thursday, 4th Period [05/16].
With everything set out before him and the aroma of coffee surrounding him, Ignis was eager to get started on the lesson and wasted no time in getting right into it. "Good afternoon," he said with a nod to the gathered students, "and welcome to A Shot in the Dark: A Comprehensive Guide to Coffee, where over the next few weeks, we will be exploring a wide variety of aspects of a beverage that is very near and dear to my heart. I'm sure this class will consist of both coffee aficionados as well as some beginners, but I hope what we can all bring to the table is a good deal of appreciation not only for the brew itself, but also in learning more about its origins, cultivation, extensive variety, and different brewing methods.
"As there are both familiar and unfamiliar names on the roster this session," he continued, "assuming the moose has sent me the proper information," he had his doubts increasing on that as his confusion about some of his own classes lingered, "we'll take a few moments for introductions, of course, which will also prove to be helpful in discussing what your experiences with coffee currently are. Being from so many different places, I'm sure many of us come from very different coffee cultures, so let's delve into that a little, and, if you'd like, we can also share where your personal preferences may lie.
"After that," he said, "we're going to start with a simple exploration of what a difference various styles of coffee and preparation can make. We'll have three different classic but simple methods: an automatic-drip coffee maker, a French press, and a Moka percolator. We will also have a variety of options for coffee: your standard bargain grocery store grind, a higher quality ground coffee, a standard whole bean coffee, and a higher quality one. That way, not only can we examine how different methods might taste different, but also how much more of a difference the type of coffee you use is.
"So, with that, we'll get to the introductions and then, finally, we can get to the coffee."
"As there are both familiar and unfamiliar names on the roster this session," he continued, "assuming the moose has sent me the proper information," he had his doubts increasing on that as his confusion about some of his own classes lingered, "we'll take a few moments for introductions, of course, which will also prove to be helpful in discussing what your experiences with coffee currently are. Being from so many different places, I'm sure many of us come from very different coffee cultures, so let's delve into that a little, and, if you'd like, we can also share where your personal preferences may lie.
"After that," he said, "we're going to start with a simple exploration of what a difference various styles of coffee and preparation can make. We'll have three different classic but simple methods: an automatic-drip coffee maker, a French press, and a Moka percolator. We will also have a variety of options for coffee: your standard bargain grocery store grind, a higher quality ground coffee, a standard whole bean coffee, and a higher quality one. That way, not only can we examine how different methods might taste different, but also how much more of a difference the type of coffee you use is.
"So, with that, we'll get to the introductions and then, finally, we can get to the coffee."
Re: Class Activity: Introductions - Coffee, 05/16.